A Mom’s Love Leaves a Mark And other memories from our readers

“One mother can take care of 10 children. Sometimes 10 children cannot take care of one mother.”

In the early 1970s after this picture was taken, I could not understand the above quote. Half a century later, I not only understand it, I embrace it as a mother and a grandmother.

I recently read an article referencing a father taking care of his four children for 70 days, ages 4 to 16. He lost 10 pounds and recommended husbands help their wives with dinner, dishes, etc. In the era my mom raised the 10 of us, with my dad, of course, rearing children was considered woman’s work. I applaud my mother for giving us her all and putting her all into teaching my siblings and me to be honest, hardworking, respectful and responsible individuals. She set the ultimate example for us to emulate. When she passed away in 1997, she did not do so alone. Two of her daughters were at her bedside. I can unequivocally say, a love as powerful as my mother’s love had left its mark. One that I hope will live on for generations to come.

Mildred Leggett, Lumberton A member of Lumbee River EMC

Family Keeping Together

Here is a picture of my mother with her nine children, ages from 47 to 75. She has lived a hard life of washing clothes on a washboard with water drawn from a well or by catching rainwater. She never had running water in her home ’til the 1950s. She heated that rainwater on a wood stove for her and her children’s baths.

Even though we are a big family, we are close. We have since lost two brothers, one in 2017 at age 53 and another one in 2010 at age 72. We try to stay in touch and always get together at Christmas every year.

Our parents were good to us. Daddy worked hard to keep us nine children fed and clothed. Mom taught us to love, forgive, and most of all, to pray. She prayed for each one of us every night before bedtime. We lost dad in 2004 at age 78 and lost mom in 2014 at age 92.

Sandra Ryder, Granite Falls, a member of Blue Ridge Energy Send Us Your Memories We love sharing

photos and memories dear to our readers. Submit your photo, plus roughly 200 words that describe it, online or by mail with a self-addressed, stamped envelope if you want it returned (only one entry per household, per month). Include your name, mailing address, phone number or email address, and the name of your electric co-op. We retain reprint rights, and we’ll pay $50 for those we publish. Online: carolinacountry.com/contact U.S. Mail: I Remember, Carolina Country, 3400 Sumner Blvd., Raleigh, NC 27616

Thousands are rushing to get a new hair restoration method based on surprising new studies from the University of California. It is the world’s first and only hair loss solution that revives dead hair follicles. And studies confirm it helps men and women regrow a thick, full head of hair, even after years of balding.

Now, with news of this breakthrough spreading like wildfire — the manufacturers are struggling to keep up with overwhelming demand.

That’s because, unlike other methods, it is prescription-free, drug-free, and has no side effects. And while hair transplants can cost $4,000 or more, this new approach costs pennies on the dollar and doesn’t involve going to the doctor’s office.

Instead, it leverages cutting-edge technology to prevent hair loss, fillin embarrassing bald spots, and renourish thinning hair — with results you can see and feel in 30 days or less.

As Jeanne F. from San Diego, CA reports: “When my husband began to use this product, all he had on top of his head was fuzz. His hair began to grow after 30 days and now it is about 2 to 3 inches long!”

It is commonly believed that hair loss is hereditary.

Unfortunately, most people think there is nothing they can do to stop it. However, while many doctors will tell you that thinning hair, a receding hairline, and bald spots are due to your genetics, this is not the whole story.

“While genetics play a role, it’s not the main reason you lose hair,” says Dr. Al Sears, the nation’s top anti-aging doctor. “And surprisingly it’s not just your age, thyroid, hormones, stress, or a vitamin deficiency, either.” The latest scientific research reveals that hair loss is primarily caused by the stem cells in your hair follicles dying.

“This discovery is a true breakthrough because by reviving these stem cells on your scalp, you can stop hair loss dead in its tracks and trigger new hair growth, even in areas that have been thinning for years,” explains Dr. Sears.

Now, at his world-famous clinic, the Sears Institute for Anti-Aging Medicine in Palm Beach, Florida, Dr. Sears and his team have used this game-changing discovery to develop a brand-new hair restoration formula that is taking the country by storm.

Sold under the name Re-Nourish, it is flying off the shelves with men and women of all ages raving about the results it delivers.

“I have seen a significant improvement in hair growth. Previously, you could see thinning areas at the back of my head and now hair has grown over it,” says Peter W. from Ontario, Canada.

And Susan D. from Fort Pierce, Florida reports, “My hair was thinning. So, I began to use Re-Nourish every day on the front part of my scalp. Now I have thicker hair.”

Scientists now know that stem cells are the lifeblood of your hair follicles.

Research from the University of California shows they’re the reason you’re able to grow hair. However, these stem cells aren’t always active. In fact, studies reveal they’re only active during certain phases of the hair growth cycle.

“Your hair grows in three phases,” explains Dr. Sears. “First, you have the anagen phase, the hair growing phase. Then the catagen phase, when hair gets ready to shed. And finally, the telogen phase, where your hair is pushed from the follicle and falls out.”

As you get older it becomes harder for your hair follicles to complete this three-phase cycle. The results? Your hairs get stuck in the telogen phase. This is when they start falling out and stop regrowing, no matter what you try.

This process doesn’t happen overnight, says Dr. Sears.

“At first, your hair dries out, becoming brittle, thin, and harder to style. Then, you start finding hairs on your pillow and down the drain. Breakthrough research proves this discovery helps fill-in bald spots, re-nournishes thinning hair, and leads to noticeable growth in as little as 30 days.

Finally, you’re left with bald spots that age you prematurely.”

Fortunately, Re-Nourish puts a stop to this. It revives the dead stem cells in your hair follicles and reactivates your hair’s three-phase cycle, triggering new growth in as little as 30 days — even in areas that’ve been balding for years.

For years, scientists couldn’t figure out why hair follicle stem cells died.

However, a study from the University of California finally found the answer., It has to do with T-cells — an important immune cell in your body. The researchers discovered these Tcells are the only way to command hair follicles to grow new hair.

More importantly, they showed that T-cells helped revive the stem cells in your hair follicles — spurring new growth, filling in bald spots and natural hairline.

Re-Nourish uses a unique blend of all-natural ingredients. By spraying it on your hair once per day, scientific studies show you can revive dead stem cells and improve the appearance of thicker, fuller hair.

For example, the key nutrient of Re-Nourish was tested on a group of severely balding women.

After 6 months, nearly 70% of the women saw significant improvement in hair growth. Their hair was noticeably fuller, thicker, and healthier looking. Most exciting of all, they grew new hair on parts of their scalp that had been bald for years.

In another study, Italian researchers gathered a group of both men and women with thinning hair and applied the core ingredient of Re-Nourish. After 12 weeks, they reported a staggering 74% increase in hair growth.

“It’s really mind-boggling that my hair started growing back,” says Zan R., another Re-Nourish customer.

With results like this, it’s no surprise that demand for Re-Nourish is soaring. Thousands of men and women are scrambling to get their hands on the limited-supply available.

Re-Nourish is not currently available in any store at any price. But we’ve secured a small batch for our readers.

For the next 48-hours, Dr. Sears is offering readers a risk-free trial of Re-Nourish.

Dr. Sears feels so strongly about this product that he is backing every order with a risk-free, 100% money-back guarantee. To take advantage of this special offer, simply call the Sears TollFree Health Hotline at 1-800576-2707 now. Use Promo Code CCRN0422 when you call in. [EDITOR’S NOTE]: Due to recent media exposure for ReNourish, the Sears Institute for Anti-Aging Medicine is experiencing unprecedented demand. If the phone line is busy when you call, please try again to avoid missing this special one-time-only offer.

By Pamela A. Keene | Photos courtesy of NC Transportation Museum

Kelly Alexander remembers her first train ride in elementary school. Growing up in Spencer, little did she know that one day she’d be executive director of the North Carolina Transportation Museum in her hometown.

“Growing up here, my whole family was involved in the railroad,” says Kelly, whose parents and grandparents worked with what at that time was Southern Railway. “Most of the men were engineers. I’ve always been around trains, but that first train ride stayed with me.”

She went with her neighbors to the Salisbury station for a ride to Greensboro and back.

“I remember that the windows opened up and down. It was hot and the wind blew through the cars; there was no air-conditioning, and when we got to Greensboro, the whole train turned around at the wye.”

Over the decades, transportation has evolved from steam to diesel trains, Model-Ts to electric cars and the Wright Flyer to space travel. The 60-acre museum campus tells the story of inland transportation and includes a Native American dugout, carriages, wagons, trains, automobiles and aircraft.

“Railroad is our heritage at this facility, but we are a transportation museum,” she says. “The first manned flight took place at Kitty Hawk, and Piedmont Airlines was founded in North Carolina. We have quite a story to tell.”

The NC Transportation Museum is celebrating its 45th anniversary in 2022, and is part of the North Carolina Division of Historic Sites and the state’s Department of Natural and Cultural Resources. Its campus is the former site of the Spencer Shops of Southern Railway, the largest steam locomotive repair and maintenance facility in the South. Of the original buildings, 11 remain; five have been restored. There are four house exhibits; the fifth is an 1890s depot that serves as the museum’s visitors center. Exhibit space exceeds 200,000 square feet.

In the late 1970s, when Southern Railway merged to become Norfolk Southern Railway, the company donated the campus to North Carolina to become a transportation museum.

In addition to extensive historic displays, the museum’s “The Life of a Brakeman” in the Bob Julian Roundhouse, explores the life of brakeman George Winslow Whittington, who worked for the company’s Asheville Division from 1926 until his retirement in 1963.

The museum presents narrated weekend train rides along a 3.5-mile track through the campus, car shows, plus events featuring tractors and trains, antique trucks and a firetruck festival.

National Train Day is traditionally recognized on the Saturday closest to May 10, the day a golden spike completed the country’s transcontinental railroad in 1869. The weekend of May 14–15, the museum is hosting the Historic Spencer Shops Train Show. Train rides, tours of private rail cars, model train dealers, model train layouts and vendors selling collectibles and all things train fill the two days with activities.

On May 15, youngsters and their families can experience sensory-friendly activities from 9 a.m. to noon, three hours before the museum opens to the public.

“Our mission is to engage our visitors in learning the past, present and future of transportation,” says Kelly, whose husband Sandy is an engineer with Norfolk Southern. “Plan to spend several good hours here and be sure to bring your walking shoes.”

Pamela A. Keene is a freelance journalist who writes for magazines and newspapers across the Southeast and nationally.

North Carolina Transportation Museum 1 Samuel Spencer Drive, Spencer nctransportationmuseum.org or 704-636-2889

Story and photos by L.A. Jackson

Whether enjoying the pleasant outdoors lounging on your deck or patio, or working in the garden, you know mosquitoes will do their best to spoil the experience during warmer months. Slathering yourself in insect repellant is an option, but so is the fun that can be had by growing mosquito-deterring plants. There are many such botanical helpers suited for the dual role of beautifying your landscape while getting mosquitoes to bug off.

Basil (Ocimum sp.). This popular herb, known for its flavor and fragrance, is high on mosquitoes’ hate list. A bed of basil can help keep skeeters away, but if you are on the move, rubbing bruised leaves on exposed skin is effective as well. Burning a few basil leaves in a fire pit also works (or even better, toss some in a grill where the smoke can season cooking food at the same time).

Ageratum (Ageratum houstonianum). This low-growing cutie, known for its continuous, summer-long show of beautiful bluish flowers (although pink, white and purple varieties can also be found), emits coumarin, a chemical substance often used in commercial mosquito repellents. Considered an annual, ageratum performs best in a sunny location. Its short stature and aversion to soggy soil also make ageratum a prime candidate for outdoor containers.

Lemon Grass (Cymbopogon citratus). The citrus smell of this grass is actually more effective at keeping mosquitoes away than the heavily touted citronella plant that has a similar fragrance. This culinary herb prefers full sun and well-draining soil. Lemon grass is a tender perennial, so either grow it as an annual or a potted plant that can be brought inside for the winter.

Catnip (Nepeta cataria). Yep, the fragrant plant that drives kitties crazy is also a good skeeter beater. A hardy perennial, it is a sun lover and easily grows in just about any soil that drains well. As a visual bonus, catnip is typically topped with pleasing purple or white blooms that can persist until the early fall if spent flower spikes are deadheaded.

Beebalm (Monarda sp.). This pretty native perennial attracts many plant pollinators to the garden, but mosquitos stay away from it because they can’t stand the smell. People find its citrusy, minty scent quite agreeable, however, and its visually pleasing flower clusters in the summer turn plenty of heads, too. Beebalm is happiest in a sunny site with evenly moist soil.

Colorful beebalm is a native perennial that can help keep mosquitoes away.

L.A. Jackson is the former editor of Carolina Gardener Magazine. Contact L.A. at lajackson1@gmail.com.

Enjoy more flower power by pinching back young zinnia plants.

Although it might seem counterproductive, being cruel to certain ornamental annuals after they have settled into the garden is actually beneficial visually. Pinch back summertime bloomers such as cosmos, petunias, million bells, salvias, marigolds and zinnias after they reach about eight inches in length by using your fingers to squeeze off the tip of each limb. This will encourage branching, which will lead to more flower power. Doing this leaf nip to sun coleuses will also increase their show of fancy foliage.

F Want bushier, more productive basil, oregano, thyme, sage and tarragon? Pinch back these helpful herbs using the same technique as above.

F The best nonchemical way to control weeds in the garden is to simply yank them up, especially before they begin to develop seeds. Right after a soaking spring rain is the prime time to pull weeds because the soften earth gives up unwanted plants easier. F Beginning this month, flea beetles can appear and start chewing tiny holes in the leaves of such veggie favorites as tomatoes, peppers, potatoes and (especially) eggplants. Applications of insecticidal soap or pyrethrins directly on flea beetles will help control these minute menaces, as will covering the plants with a lightweight row cover fabric.

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EASTERN DIVISION

Traditional Brazilian Lemonade is made with limes (limes are more plentiful there). As delicious as that is, we added lemon with the lime for an extra robust citrus flavor. Skip the seltzer if you like but we’re fond of the additional froth. This also makes a nice mixer for adult cocktails. 2 small limes* 1 large lemon* ¹/₃ cup condensed milk (we used coconut condensed milk) ¹/₃ cup sugar 2 tablespoons honey About 2 cups ice water (3 if not using seltzer) Lime seltzer Slices of lemon and lime for garnish

Wash fruit and cut into small pieces, making sure to remove seeds from lemon and white pith in the center.

Combine in blender with milk, sugar and honey. Add the cold water to blend, no more than 30 seconds. Strain out pulp. Add more water if not using seltzer. Taste and add a bit more honey or milk if needed as fruits will vary in juiciness and tartness.

Pour over crushed ice and top with about a cup of seltzer water per serving, if using. Garnish with lemon and lime slices.

Serve immediately as mixture will become bitter after sitting, due to pith. *Fruits with thinner smooth skin will be sweeter and juicer.

Yield: Serves 2

Unless otherwise noted, recipes and photos on these pages are from Wendy Perry, a culinary adventurist and blogger, who chats about goodness around NC on her blog at WendysHomeEconomics.com.

Crispy Dilled Cucumber Sammies How many of us were introduced to cucumber sandwiches growing up at showers and church receptions? They’re such simple little snacks with vibrant flavor and opposing textures, soft and crispy. Pair these with our chowder or salted nuts as a light snack after working in the yard on a hot day. The spread works well on crackers or as a veggie dip. 1 large English cucumber or other thin-skinned variety 1 small bunch radishes (about 6) 1 container (7-ounce) cream cheese with vegetables, softened 4 tablespoons butter, softened 4 scallions, finely minced 2 tablespoons mayonnaise (Duke’s preferred) ¾ cup fresh dill, minced and loosely packed ½ teaspoon white pepper ½ teaspoon garlic powder Pinch of salt 8 slices white bread Salad sprouts (optional) Thinly slice cucumbers and place between paper towels to drain.

Finely mince the radishes and set aside.

Using a fork, smash together remaining ingredients except bread and sprouts.

Spread evenly on all 8 slices of bread. Layer 4 slices with cucumbers and sprouts. Scatter the others with minced radishes, pressing lightly into the spread. Close each sandwich and slice in quarters. Garnish with snips of fresh dill and serve chilled.

Farmers’ Market Spicy Seafood Chowder Base This Manhattan-style chowder base is chock full of tomatoes, summer vegetables and herbs — keep it on hand for fast, fresh fish or seafood chowder. Freeze in quarts and then add any combination of oysters, shrimp, crab, clams, scallops or fish at serving time. We topped ours with crispy fried oysters. 12 slices bacon, chopped 1 large sweet potato, diced 1 medium onion, diced 3 stalks celery, diced 2 large carrots, diced 1 large red bell pepper, diced 2 large summer squashes, chopped 1 can (64-ounce) V8 juice (we used spicy!) 2 cans (14-ounce) roasted diced tomatoes 2 bottles (8-ounce) clam juice ¼ cup garlic paste ¼ cup Worcestershire sauce 1 cup each fresh thyme and oregano, loosely packed and chopped 3 large stems fresh rosemary Several bay leaves 3 tablespoons seafood seasoning (we used Old Bay) 3 tablespoons brown sugar Salt and pepper to taste 1 stick butter, divided 1 pound of fish or seafood per quart

In a heavy pot, cook bacon, sweet potato and onion over medium heat for about 3 minutes to render some drippings. Add remaining fresh vegetables and sauté until al dente, about 5 minutes.

Stir in remaining ingredients except butter and seafood and bring to a simmer. Cook 5–7 minutes until vegetables are tender. Season with salt and pepper as needed. Remove rosemary stems and bay leaves. Cool and freeze or enjoy now.

At chowder time: Heat base to a low simmer. Stir in 2 tablespoons butter per quart. Add seafood and cook just until done, making sure not to overcook. Most will be done in 3–5 minutes. Or simply “garnish” warm chowder with cooked seafood. Add about 1 pound of fish or seafood per quart or as desired.

Yield: Makes about 4 quarts, 3–4 servings each

Quick Peach Sherbet The flavor of this sherbet leans heavily upon the quality of your peaches — best beginning at the end of May if grown in North Carolina. The low amount of sugar makes this treat a good pick as compared to traditional ice cream. We left the skins on for extra nutrition and texture, but you could peel your peaches for a smoother sherbet. 4 medium-sized peaches, pitted, unpeeled, coarsely chopped 3 tablespoons granulated sugar ½ cup sour cream 2 teaspoons fresh lemon juice 1 teaspoon vanilla extract Fresh mint for garnish Freeze chopped peaches on baking sheet for a few hours or until hard.

Whisk sugar, sour cream, lemon juice and vanilla in a bowl.

Transfer peaches to food processor. Pulse until they resemble snow. Add sour cream mixture and whirl until smooth. Serve topped with fresh mint. Freeze leftovers.

Yield: 8 servings

Recipe courtesy of Leslie W. Mahan, Wake Forest, a member of Wake Electric

Send Us Your Recipes

Contributors whose recipes are published will receive $25. We retain reprint rights for all submissions. Recipes submitted are not necessarily entirely original. Include your name, address, phone number (for questions), and the name of your electric cooperative. Mail to: Carolina Country Kitchen, 3400 Sumner Blvd., Raleigh, NC, 27616. Or submit your recipe online at: carolinacountry.com/myrecipe.

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in Carolina Country is this ?

Send your answer by May 6, with your name, address and the name of your electric cooperative.

Online: carolinacountry.com/where By mail: Where in Carolina Country? 3400 Sumner Blvd. Raleigh, NC 27616 Sign up for email updates to guess next month’s “Where Is This” ahead of print publication: carolinacountry.com/register Multiple entries from the same person will be disqualified. The winner, chosen at random and announced in our June issue, will receive $25.

Last month’s winner

The April “Where Is This” photo by Carolina Country’s Senior Associate Editor Renee Gannon featured a set of metal cows standing guard outside of the Ashe County Cheese factory on Main Street in downtown West Jefferson, across from the company’s cheese and gift shop. Formerly known as Kraft Cheese, the plant has been a West Jefferson staple since 1930. Many readers noted the three Holstein cows are 5,000-gallon milk storage tanks. Others added that local Ashe County High School students built the cows, which were designed by artist Steven Willingham. Sandy McNeill fondly recalls riding the “milk route” with her father, who hauled milk in 5- and 10-gallon metal cans to the plant. Submissions for this photo broke a record, with more than 1,300 correct answers from across the state. The winning entry chosen at random from all correct submissions came from Sherri Bryant of Enfield, a Halifax EMC member.

“Authentic” and “gritty” are two words often mentioned by those describing Donna Everhart’s novels. The Raleigh native, who currently lives in Harnett County, has been capturing the essence of hard country living in her historical Southern fiction since she first started working on novels in the early 1990s. Her first book, “The Education of Dixie Dupree,” is set in Alabama and was published in 2016. Her writing has since been prolific and predominately set in North Carolina — including her latest book, “The Saints of Swallow Hill,” which explores the brutal work of harvesting turpentine during the Great Depression. What draws Donna to writing about the South? She credits the works of South Carolina author Dorothy Allison and fellow NC author Kaye Gibbons for inspiring her. “Something just clicked, and I said if I ever want to write anything, I want to write stories like this.”